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Ingredients

Adjust Servings:
Shiitake Mushrooms – 2 oz (60 g)
Mushrooms – 3 ½ oz (100 g)
Soy Sauce – 7 tbsp
Carrots – 1
Yellow Onions – 1
Potatoes – 2
Horseradish Root – 1 tbsp
Salt – 1 pinch
Scallions – ½ bunch
Coconut Milk – ⅔ cup

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Velvety Mushroom Soup

Velvety Mushroom Soup

Features:
  • Vegetarian
  • 50 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Mushrooms are a staple ingredient in many cuisines. After all, the versatile product enhances the flavor of soups, salads, pies, and side dishes. Besides, it provides a mouthwatering aroma and incredible taste. Today, Cook It will share a recipe for a rich mushroom soup that fellow champignon, butter mushroom, honey agaric, oyster mushroom, and porcini mushroom lovers will enjoy immensely.

The list of ingredients is likely to surprise you. You may feel that some of the products could not possibly go together. Nevertheless, in this case, the seemingly incompatible becomes something incredible. Enter a velvety, moderately spicy, and insanely delicious mushroom soup.

Steps

1
Done

Soak dried shiitake mushrooms in 1 ⅓ cup boiling water for 2 hours. Then, strain the liquid through a cheesecloth into a saucepan with a quart of water. Add soy sauce, set over heat, and bring to a boil.

2
Done

Halve the shiitake mushrooms and add them to the broth.

3
Done

Cut mushrooms, onions, and potatoes into cubes and carrots into half rings. Pop the ingredients into the broth and cook for another 30 minutes.

4
Done

Add horseradish, salt, chopped scallions, and coconut milk and stir.

Your homemade velvety mushroom soup is ready to serve, piping hot. And the best part is that it is a lean and vegetarian dish that you can treat anyone to for any occasion. Plus, it takes less than an hour to make, so it is perfect for quick and delicious weeknight dinners. By the way, if you have wasabi at home, you can use it instead of horseradish. Happy cooking!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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